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Blueberry Cardamom “Cheesecake” Ice Cream
This dairy-free ice cream has a decided cheesecake-tartness, thanks to the apple cider vinegar and bit of lemon juice. If you haven’t yet tried making ice cream with avocado, you’re in for a treat. It adds a seemingly impossible creaminess, and the healthy fat content means it also rivals any of the richest treats you’ve sampled.
Ingredients
- 2 cups raw unsalted cashews soaked overnight*
- 1 cup cashew milk
- 1 tablespoon apple cider vinegar
- 2 ripe avocados peeled and halved, pit removed
- 2 tablespoons honey
- 1 teaspoon cardamom powder
- ¼ teaspoon nutmeg
- 1 pinch sea salt
- 1 cup fresh blueberries
- 1 teaspoon cinnamon
- ½ teaspoon lemon juice
- 4 gluten-free graham crackers or Paleo graham-style cookies
Directions
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Stir apple cider vinegar into cashew milk and allow to sit for five minutes.
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Thoroughly rinse and drain cashews, add to a high-speed blender, and process for 15-30 seconds to allow them to begin to puree.
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Add cashew milk mixture, avocados, honey, cardamom, nutmeg and salt and blend until thoroughly combined and creamy (if mixture is at all warm, transfer to refrigerator for 30 minutes to chill).
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Scrape mixture into the bowl of an ice cream maker and process according to manufacturer’s directions.
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Meanwhile, combine blueberries with cinnamon and lemon juice and use a fork to smash and blend slightly.
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Crumble cookies into small bite-sized pieces and set aside.
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When ice cream begins to set up, gradually add blueberry mixture and cookie crumbles and allow to process until beginning to firm.
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For soft-serve style ice cream, serve immediately.
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If desired, freeze overnight in an airtight container, and allow to soften for 15-30 minutes to scoop and serve.
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*For a faster option, cover raw cashews with boiling water and allow to soak for 1-3 hours.
Recipe Notes
Be sure to use a Paleo-friendly graham cookie if you're wanting to stay Paleo; otherwise store bought gluten-free graham cookies are delicious.